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Edible Mushrooms

Once you have learned Basic Mushrooming skills, and have learned to “know when you don’t know,” you’re ready to start sampling some of the best wild food Missouri has to offer.

Learn key identifying features so you don’t make an unpleasant (even fatal) mistake.

Always use caution!

Never eat a wild mushroom unless you're absolutely certain of its species. Read Basic Mushrooming to learn how to identify Missouri's wild mushrooms.

Never eat wild mushrooms raw. They can be hard to digest or have irritants that are deactivated by cooking.

If you’re trying one for the first time, eat only a few (cooked) bites, and save a raw specimen in the fridge for 48 hours. This will be helpful if it turns out you’re allergic or sensitive to it — or if you’ve made a mistake.

Don’t mix more than one kind of mushroom if you’re trying them for the first time.

If you are new to mushroom hunting, focus on the easiest and most fool-proof types

The following list includes species that are deemed safe to eat, and it includes several that are considered choice and excellent edible mushrooms. Click on each to go to its field guide entry, for a brief description of the mushroom, including where and when it can be found — very important for accurate identification. If there are reasons for caution, they are noted.

The black-staining polypore grows in large, circular clusters of many fleshy, grayish yellow, fan-shaped caps, which bruise black when cut or touched. It grows on the ground around deciduous trees, especially oaks.

The dryad's saddle is a large, fleshy, scaly, yellowish tan bracket fungus with large, yellowish white pores and a short stalk; it smells like watermelon rind. It grows singly or in layers, on living or dead deciduous wood.

The eastern cauliflower mushroom is a large, stalkless, whitish yellow rosette with flattened, wavy, ribbonlike folds. It grows singly, at the bases of trees and often at the base of decayed oak stumps.

The elegant stinkhorn is a long, tapered, pinkish orange column with a greenish brown, smelly slime covering the top and a white cup around the base. It grows on leafy debris, mulch piles, and rotting wood.

The half-free morel is an excellent edible mushroom. It's completely hollow. It has a honeycombed cap with brownish black ridges and yellowish brown pits. The bottom half hangs free from the whitish stalk.

Looking like a ruffled chicken, the edible hen of the woods mushroom grows like large circular bouquet of spoon-shaped caps, each grayish brown on top and white beneath, emerging from a branching, whitish base. It grows on the ground at the base of oak trees.

This polypore is an orange to tan, fan-shaped bracket that is scaly on top; the underside has rows of white, six-sided, radially arranged pores. It grows singly or in groups on dead branches of deciduous trees.

The honey mushroom has a honey-colored, sticky cap with black hairs over the center, and a stalk with a whitish ring. It grows in clusters at the bases of trees or stumps, especially oaks, and over buried wood.

In a lobster mushroom, the cap, gills, and stalk of a host mushroom are covered by a finely bumpy, vivid orange to orange-red layer of mold. The gills of the host mushroom can be entirely obscured by the parasite.

Pale chicken of the woods has layered, fan-shaped, fleshy caps that are orange to pinkish orange on top and white below. This edible fungus grows in overlapping clusters or rosettes on stumps, trunks, and logs of dead or dying deciduous trees, and on living trees and buried roots.

Ravenel's stinkhorn is a long, whitish column with a greenish, smelly slime covering the top, and a whitish or pinkish cup around the base. It grows on wood debris, mulch, rotted stumps, and sawdust, and in deciduous woods.

Sulfur-colored chicken of the woods is an edible fungus with layered, fan-shaped, fleshy caps that are orange on top and sulfur yellow below. It grows in overlapping clusters on stumps, trunks, and logs of dead or dying deciduous trees, and on living trees and buried roots.

The two-colored bolete has a rose red cap that is sometimes yellowish toward the margin. The underside has tiny yellow pores, and the stalk is reddish yellow; all parts slowly bruise blue. Grows singly or in groups of up to several, on the ground under oaks.

The half-free morel is an excellent edible mushroom. It's completely hollow. It has a honeycombed cap with brownish black ridges and yellowish brown pits. The bottom half hangs free from the whitish stalk.

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